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It is known under many different names throughout the Philippines with numerous variations, but it is usually associated with the street food cultures of the Visayan and Moro peoples. [1] [2] [3] Pusô refers to the way of cooking and serving rice on woven leaves, and thus does not refer to a specific recipe. It can actually refer to many ...
Charita Puentespina then rehabilitated the farm which enabled the harvesting of cacao pods from the trees. She used the harvested cacao beans to make tablea by roasting them in firewood then grinding and molding them. [1] The resulting chocolate was found to have a silky flavor. [2]
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Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Firewood is any wooden material that is gathered and used for fuel. Generally, firewood is not heavily processed and is in some sort of recognizable log or branch form, compared to other forms of wood fuel like pellets. Firewood can be seasoned and heat treated (dry) or unseasoned (fresh/wet). It is generally classified as either hardwood or ...
A palayok is a clay pot used as the traditional food preparation container in the Philippines. Palayok is a Tagalog word; in other parts of the country, especially in the Visayas, it is called a kulon; smaller-sized pots are referred to as anglit. Neighboring Indonesia and Malaysia refer to such vessel as a periuk.
Tapayan is derived from Proto-Malayo-Polynesian *tapay-an which refers to large earthen jars originally used to ferment rice wine ().In modern Austronesian languages, derivatives include tapayan (Tagalog, Ilocano and various Visayan languages), tapj-an (), and tapáy-an in the Philippines; and tepayan and tempayan (Javanese and Malay) in Brunei, Malaysia, and Indonesia.
The promotion of efficient cooking technologies is a key aspect of the government's efforts to address the environmental and health concerns associated with fuel wood utilization. Traditional cooking methods, such as open fires and rudimentary stoves, are highly inefficient and contribute to high levels of smoke and indoor air pollution. [ 29 ]